Mix flour, soda and salt and set aside. In a large mixing bowl,
cream together shortening and brown sugar until fluffy. Beat in egg.
Beat in flour and sour cream alternately until blended. Mix in vanilla
and rhubarb. Spread in greased and floured 9 x 13-inch pan. Mix
together sugar, nuts, cinnamon, and melted butter; sprinkle over top.
Bake 350 degrees for 40 to 50 minutes.

Serves: 12

This recipe was developed when Sue and Mark, former innkeepers,
first arrived at the Green Trails Inn. Both had horrible memories of
being forced to eat stewed rhubarb as children and resisted valiantly
all attempts by their neighbors in Brookfield to entice them to
consume this Vermont spring-time delicacy. Finally, the neighbors
banded together and arrived at the Inn armed not only with recipes for
using rhubarb in a variety of ways, but also actual samples of the
recipe results, along with bags of cut and washed rhubarb. This recipe
is actually a combination of two coffee cake recipes and has been
voted by Green Trails Inn guests as their favorite. (And Sue and Mark
now eat rhubarb....)

You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)